Rotisserie Chicken Soup

Whether you need nourishment to combat the sniffles, want a warming meal after shoveling snow or are just in the mood for good old-fashioned comfort food, a steaming bowl of chicken noodle soup is the answer. While most chicken soup recipes start with raw chicken breasts or thighs, this recipe makes chicken noodle soup with rotisserie chicken.

Since store-bought rotisserie chickens have already been seasoned and cooked to juicy perfection, this shortcut ingredient is the secret to a flavorful soup in less time. Using the entire rotisserie chicken—bones and all—infuses the broth with a depth of flavor that rivals from scratch recipes. Rotisserie chicken soup is easy, hearty and full of tender chicken, veggies, herbs and plump egg noodles.

Ingredients for Rotisserie Chicken Soup

• Rotisserie chicken: A whole rotisserie chicken is our not-so-secret shortcut ingredient for making rotisserie chicken soup. Both the chicken and bones are simmered in the broth for rich chicken flavor. Look for a rotisserie chicken that’s around three pounds, and use both white and dark meat for maximum meatiness and flavor. There’s much debate over which grocery store offers the best rotisserie chickens, but our team is partial to the ones sold at Whole Foods.
• Onion, carrot and celery: Chicken noodle soup traditionally starts with this trio of aromatic veggies. They’re sauteed in oil and serve as the foundation of this soup.
• Garlic: Fresh garlic cloves are a staple aromatic ingredient in most soup recipes. You can still use your garlic if it has been sitting around for a while—even if it has sprouted green shoots. Or you can always substitute garlic powder.
• Herbs and spices: The soup is seasoned with dried parsley, thyme and oregano, plus salt, pepper and a bay leaf. You can use Italian seasoning in place of the dried herbs.
• Chicken broth: If you’re using store-bought chicken broth, we recommend using reduced-sodium broth to control the soup’s saltiness. Nothing beats homemade chicken broth when it comes to rich, robust flavor, but you could add a teaspoon of chicken bouillon granules to store-bought stock to enhance its flavor. Either way, you’ll need 12 cups of broth, equal to three standard cartons.
• Noodles: You’ll use thick egg noodles in this soup because they’re classic in chicken soup recipes, plus they hold their shape well and are easy to scoop up with a spoon. You can find dried or frozen egg noodles in the grocery store or you can substitute homemade egg noodles—they’re easier to make than you’d think!
• Parsley: Minced fresh parsley adds a pop of color and bright, fresh flavor to chicken soup with rotisserie chicken. Feel free to add other fresh herbs like thyme leaves or chopped dill for even more herbal flavor.

Directions

Step 1: Prepare the chicken

TASTE OF HOME

Pull the rotisserie chicken meat from the bones. Shred or chop the chicken and set both the meat and carcass aside.

Editor’s Tip: Removing the chicken breasts in one piece from the bone makes them easier to chop or shred. Use our tips for carving chicken to learn how to do it!

Step 2: Saute the aromatics

TASTE OF HOME

Heat the oil over medium heat in a Dutch oven or large stock pot. Add the onion, carrot and celery and cook until they’re tender, four to five minutes. Stir in the garlic, dried parsley, salt, thyme, oregano, pepper and bay leaf and cook for one minute longer.

Step 3: Simmer the soup

TASTE OF HOME

Add the chicken broth, chopped or shredded chicken and the chicken carcass. Cover the pot and simmer the soup for 25 to 30 minutes.

Step 4: Remove the chicken bones

Use long-handled tongs to remove the chicken carcass and bay leaf from the pot and discard them.

Step 5: Cook the noodles

TASTE OF HOME

Add the egg noodles to the soup. Bring the soup to a boil, then reduce the heat to a simmer. Cook the soup, uncovered, until the noodles are al dente, 10 to 12 minutes. Stir in the fresh chopped parsley just before serving.

TASTE OF HOME

Rotisserie Chicken Noodle Soup Variations

• Thicken it with cornstarch: For a thicker broth, make a slurry by stirring equal amounts of cornstarch and cold water in a small bowl. Start with two tablespoons of cornstarch to avoid over-thickening. Slowly pour the slurry into the chicken soup towards the end of the cooking time and stir continuously until the soup reaches your desired level of thickness.
• Go gluten-free: Replace the egg noodles with your favorite gluten-free pasta, or use zucchini noodles (aka zoodles). Zucchini noodles take just a minute or two to cook; any more than that and they’ll turn mushy. For the best texture, stir them in at the very end of the cooking time.
• Add more veggies: We love a veggie-rich soup! In addition to the mirepoix, chicken noodle soup is delicious with finely chopped broccoli or cauliflower florets, sliced mushrooms, zucchini, baby spinach, corn or peas. Get creative and remember: The more veggies you include, the more fiber, vitamins and minerals you’ll add to your meal!
• Make it creamy: For a creamy broth, stir 1/2 cup of half-and-half, heavy cream or sour cream into the soup near the end of cooking and warm it through.

How to Store Rotisserie Chicken Soup

Leftover rotisserie chicken noodle soup can be stored in an airtight container in the refrigerator for up to four days. You can reheat it in the microwave or in a saucepan on the stovetop. Noodles absorb more liquid as they sit, so if your soup is too thick, add a splash of broth or water before reheating it.

Can you freeze rotisserie chicken soup?

Yes, you can freeze rotisserie chicken soup for up to three months. If you plan to freeze this soup, cook the noodles separately in boiling water until al dente. Let the soup and noodles cool, then freeze them separately in airtight containers to prevent the noodles from turning mushy. Thaw both overnight in the fridge. Reheat the soup first, then add a serving of noodles and heat until they’re warm.

Rotisserie Chicken Soup Tips

TASTE OF HOME

How long is rotisserie chicken good for in soup?

Rotisserie chicken added to a soup, like this chicken noodle soup recipe, will stay fresh for three to four days when stored properly in the refrigerator. For the best results, make the soup the same day you buy the rotisserie chicken.

Can you use other types of noodles in chicken soup with rotisserie chicken?

Absolutely! Egg noodles are the most traditional choice for chicken noodle soup, but you can substitute them with another pasta shape. Small pasta shapes, like elbow macaroni, orzo or rotini, are easier to scoop up on a spoon, but you could also break longer noodles, like spaghetti or fettuccine, into shorter pieces if that’s what you’ve got!

How can I make rotisserie chicken noodle soup more filling?

Add extra veggies or a can of drained beans to make this rotisserie chicken noodle soup more filling. Extra veggies, like leafy greens, potatoes or peas, add fiber that helps you feel fuller and supports healthy digestion. Beans like chickpeas or cannellini beans are also a good source of fiber, and contain plant-based protein that translates to a heartier and more nutritious soup.

What can you serve with rotisserie chicken noodle soup?

Crackers, crusty slices of bread or easy drop biscuits are a great accompaniment for chicken noodle soup; they’re delicious dunked in the broth! You can also pair a cup of chicken noodle soup with a side salad or a sandwich for a filling meal.